Shared by Anna Gershenson
Shared by Anna Gershenson
Jam Crumble Bars
Yield: 18 bars
Jam Crumble Bars
Yield: 18 barsFamily Journey
Riga, Latvia
Worcester, Massachusetts
Anna Gershenson’s mother Rhoda used to make these jam bars often in their home in Riga, Latvia. Called fledl in the family, they can be made with any seedless fruit jam and are particularly good when served with tea.
This recipe was shared by Anna Gershenson. Read more about her family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for sweet-and-sour tongue, teiglach, and braised chicken with onions olives and prunes.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup sugar
- A pinch of salt
- 7 ounces non-dairy butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounce jar seedless fruit jam of your choice
- Confectioner’s sugar for sprinkling on top
Preparation
Step 1
Grease a 13 x 9-inch baking pan with non-dairy butter.
Step 2
For the dough, process together the flour, sugar, and salt preferably in the food processor.
Step 3
Add the non-dairy butter and process again to break it into very small pieces. Add the eggs and vanilla and process until it forms a soft dough. Divide the dough into two parts: two thirds and one third. Put the smaller portion in the freezer and the larger portion in the refrigerator for about two hours.
Step 4
Press the remaining dough in the base of the prepared pan, so it is evenly distributed.
Step 5
Preheat the oven to 325F degrees.
Step 6
Spread the jam evenly over the dough. Using the coarse side of a grater, grate the remaining dough over the filling.
Step 7
Bake for about 35 minutes, just until the crumble becomes golden. Allow to cool and then cut into diamond shapes. Sprinkle the confectioner’s sugar over the top before serving. This recipe keeps well in an airtight container.
